Microwave on high until fish almost flakes easily with fork, about 1 minute. Transfer to serving dish. Cover. Continue to microwave remaining kebabs until all are cooked. Let stand 3 minutes before serving. Serve with any remaining marinade for dipping.

Makes 6 servings.

BROCCOLI AND BOK CHOY STIR-FRY

4 cups of 1/2-inch slices of bok choy, about 1 large head

3 cups small broccoli flowerets, about 1 pound

2 tablespoons water

3 tablespoons butter, melted

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 teaspoons rice vinegar

Put vegetables, water and 2 tablespoons of the butter into 2-quart glass bowl. Toss to mix. Cover with plastic wrap, vented at one corner. Microwave on high (100 percent power) 2 minutes, uncover, stir. Cover, microwave on high just until vegetables are crisp-tender, 3 to 4 minutes. Drain. Toss vegetables with remaining tablespoon of butter, salt, pepper and vinegar.

Pierce the skin of each plum in several places using the tip of a small knife. Put into baking dish; cover with plastic wrap vented at one corner. Microwave on high (100 percent power) until skin splits and loosens. Let stand until cool enough to handle. Peel skin from plums; discard skin. Cut into 1/ 2-inch slices. Discard seeds. Put slices into 9-inch pie plate. Sprinkle with lemon juice.

Microwave butter on high (100 percent) until melted, about 30 seconds. Stir in sugar, flour, cinnamon and ginger. Sprinkle sugar mixture over plums. Microwave on high until plums are tender, about 4 minutes. Cool slightly. Serve warm over scoops of vanilla ice cream.